Paula Deen's Pot Roast in a Crock Pot |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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This is now my go to pot roast. She has a version of this recipe in one cookbook for the oven and another in the slow cooker. Both are excellent. Ingredients:
1 (3 lb) boneless chuck roast |
1 1/2 teaspoons house seasoning, recipe follows |
1/4 cup vegetable oil |
1 onion, thinly sliced |
3 bay leaves |
3 -4 beef bouillon cubes, crushed |
2 garlic cloves, crushed |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/2 cup chardonnay wine |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
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